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Ingredients

• Servings: 6- 8
• Sauce:
• 1 cup sour cream
• 3 tablespoons milk
• 1 tablespoon canned chipotle chiles in adobo sauce
• Cakes:
• 3/4 cup cornflake crumbs
• 2 eggs, slightly
• 2tablespoons sliced green
• 2 tablespoons chopped fresh parlsey
• 2 tablespoons Dijon-style mustard
• 1/2 teaspoon grated lemon peel
• 1/4 teaspoon salt 12 ounces cooked crabmeat
• 2 tablespoons butter

Description

Bakespace